Effect of Sugar Content on Physical and Sensory Properties of Tapioca-based Cookies
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Abstract
High sugar intake is associated with negative effects on health of consumers. Tapioca-based cookie (Khanom Ping) is a popular baking product containing high sugar. The sugar, especially sucrose, plays important roles in baked products. However, reformulation may allow an efficient reduction in sugar, whereas it might have an affect product quality and the acceptance of consumers toward products. Therefore, this research aimed to study the effect of sugar content (10%, 15%, 20%, and 30%) on various properties of these cookies. The images of cookies showed an increase in sucrose content resulting in a smoother outer surface, a decrease in the height with a higher spread of cookies and a more porous internal structure. In addition, an increased sugar content resulted in a decrease in the specific volume of the baking pastry while the moisture content decreased. The gelatinization temperature increased with an increase in the sugar level in the formulation. Peak and final viscosities decrease with an increasing sucrose content. Moreover, Cookies containing 10% sucrose resulted in the highest hardness. Sensory data on a 9 point-hedonic scale indicated that the panelists liked cookies that contained 20% sucrose over other samples. The cookie containing 20% sucrose showed the highest score for all sensorial attributes (p<0.05). Therefore, the difference in sugar content ultimately affects the quality of the baked products as well as consumer acceptance, which is an important factor for the recipe design of the low-sugar Khanom Ping.
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